Dessert

Fruit mince

Name: Fruit mince Christmas recipe
Yield: 1L
Ingredients: 250g pitted prunes, chopped; 150g dried apples, chopped; Zest of 2 oranges, plus 150ml juice; 150g each sultanas, currants & dried figs, chopped; 80g brown sugar; 100g almond; 1 tsp ground cloves; 2 tsp ground cinnamon; 1 1/2 tsp each ground allspice, ground ginger & ground black pepper; 60ml brandy

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by Alex Elliott-Howery and Jaimee Edwards

Writers

Nov 30, 2019

The perfect Christmas gift, from Cornersmith’s Alex Elliott-Howery and Jaimee Edwards.

250g pitted prunes, chopped
150g dried apples, chopped
Zest of 2 oranges, plus 150ml juice
150g each sultanas, currants & dried figs, chopped
1/4 cup (80g) brown sugar
1 cup (100g) slivered or flaked almonds
1 tsp ground cloves
2 tsp ground cinnamon
1 1/2 tsp each ground allspice, ground ginger & ground black pepper
1/4 cup (60ml) brandy or rum (or to taste)

Method

1.

Combine chopped prunes, apple and orange juice in a saucepan over low heat. Cover and simmer, stirring regularly, for 10 minutes or until very soft. Remove from the heat and set aside to cool slightly, then transfer to a blender and blend to a smooth paste.
2.

Return mixture to a clean saucepan over medium-low heat. Add all remaining ingredients except for the brandy. Cook, stirring regularly, for 15 minutes or until all fruit is soft. If the mixture dries out, loosen with little water or more orange juice. The consistency should be thick and paste-like.
3.

Just before bottling your fruit mince, add the brandy, stirring to combine. Carefully spoon fruit mince into sterilised jars, wipe rim with clean paper towel and seal immediately. Allow to cool to room temperature, then chill and consume within 6 weeks.